Beef Dripping is King

When seafood expert Rick Stein asked the head chef of the Magpie Cafe' in Whitby the secret of its success he was told, fry in beef dripping.

There is nothing to compare it to in our view either. The modern deodorised version is also surprisingly healthy. We fry at very high temperatures nowadays, typically 185 degrees Celsius and the majority of it goes back in the pan. There is still enough though to give the beef flavour.

Merlin Oil Filtration System

The dripping we use is scientifically tested by a method called the Rancimat test. This tests the amount of hours it takes for oils and fats to oxidise and break down. Normal beef dripping scores around 4.5 hours whereas the high tech version we use is nearer 11.

We drain all 3 pans back to bare metal and sieve our beef dripping before each and every opening time with a purpose made Merlin filter machine that removes particles of 5 microns or over which is the equivalent size to dust.

During the filtration process we introduce an additive called Magnesol XL. This enhances the beef dripping and further 'polishes' it removing even the tiniest carbon particles. The result is spotlessly clean beef dripping before we start each and every frying session.